Butterscotch Pudding

1 c packed brown sugar
1/4 c cornstarch
3 c heavy cream
1/2 t salt
3 large egg yolks, beaten
1/4 c butter
1 t vanilla extract

In a small bowl, mix together brown sugar, cornstarch and salt. Add enough heavy cream to make thick paste. In a saucepan over medium heat, bring heavy cream to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.

Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot cream mixture. Pour yolk mixture back into hot cream mixture, and return to heat. Cook, stirring constantly, for 1 minute. Remove from heat. Stir in butter and vanilla extract until butter is melted. Pour into bowls, and let cool slightly. Top with whipped cream.

Recipe Cards

Click thumbnails to view and download a full size image.

Send this to a friend